<meta charset='utf-8'><p><span>Physical Properties</span><br><strong>Taste / flavour :</strong><span> </span>Fresh, aromatic & spicy, from mild to pungent, characteristic of onion<br><strong>Odour<span> </span></strong>: Typical, mild to pungent, according to species, free from foreign odour.<br><strong>Colour :<span> </span></strong>Red<br><strong>Foreign Matter</strong><span> </span>: Absent – This includes any foreign matter like glass, insects, wood pieces, paper,<br>metal, Impurities or any other Contaminants</p><p><span>Chemical Data<br></span><strong>Moisture</strong><span> </span>: Max. 6%<br><strong>SO2 :</strong><span> </span>Max. 50 PPM<br><strong>Pesticides, herbicides, fungicides :<span> </span></strong>Not detectable.</p><p><span>Microbiological Data<br></span><strong>Total plate count :</strong><span> </span>Max 1,50,000 /g<br><strong>Coliform germs :</strong><span> </span>Max 10 / g<br><strong>E-Coli :</strong><span> </span>Negative in 1 g<br><strong>Yeast & mould :<span> </span></strong>Max.100 / g<br><strong>Salmonella :</strong><span> </span>Negative in 25 g<br><strong>Bacillus cereus :<span> </span></strong>Max 10 / g<br><strong>Staphylococcus Aureus :<span> </span></strong>Negative in 1 g</p>
